The Food Newsletter

Ingredients

Directions

Coat a 9-by-12 1/2-inch
rimmed baking sheet with
cooking spray, and line
with parchment, leaving an
overhang on ends. Melt
chocolate in a double boiler
or a heatproof bowl set
over a pan of simmering
water, stirring.

Stir in cookies. Pour chocolate-cookie mixture into
baking sheet, and spread in
an even layer. Refrigerate
until firm, about 1 hour. Break
into pieces.